Warm Potato and Mushroom Salad

Ingredients:

250 g Mushroom (cleaned )
450 g Potato (cooked)
1 tbsp Olive oil
50 g Streaky bacon, smoked (cut into thin strips)
2 tbsps BUITONI Pesto alla Genovese


Preparation steps:



Trim the mushrooms and cut into smaller pieces if necessary. Cut the potatoes into bite sized chunks or slices.

Heat the oil in a frying pan/skillet add the bacon pieces and the mushrooms, cook over a medium heat for 5 minutes or until the mushrooms are softened.

Add the potatoes and cook for a further 2-3 minutes to warm the potatoes through.

Cook for slightly longer if the potatoes have been in the fridge.

Transfer the mushroom and potato mixture to the serving bowl and add the BUITONI Pesto.

Toss well together. Serve the salad warm. (The salad can also be served cold if preferred)